Thermokinetics and rheology of agarose gel applied to bioprinting technology
2019
The paper presents new results on the study of thermokinetics of gel system
based on agarose in the process of transition from solution to gel and
opposite. This issue is extremely relevant, since the stability and
predictability of thermophysical and rheological properties in such
transformations, especially in the presence of components of the nutrient
medium and immobilized microorganisms, come to the fore in terms of design
and selection of modes of operation of the printing device promising 3D
bioprinters, as well as the system of preparation and storage of The
presence of the hysteresis effect, both from the point of view of the
kinetics of gel formation and from the point of view of the dependence of
rheological properties on temperature, at different concentrations of
modifying components, is shown. The obtained results allow to draw a
conclusion about the possibility of using the scheme with preliminary
preparation of the initial biogel for the implementation of bioprinting
technology based on agarose, and to recommend the obtained values for
modeling the operating modes of devices of this type.
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